Ingredients
5 eggs
30 grams rock salt
1300 milliliters water
200 milliliters thyme tea
Preparation
Crack each egg into its own measuring cup before you start. (strain first if you want a perfect shape)
Fill a large non-stick saucepan with salt, water and thyme tea and bring to a boil over high heat.
Turn down the heat to low. Slide the eggs into the water one after the next.
Cover the lit and poach for 2 minutes.
Remove the egg with a slotted spoon. Eat immediately!
